
Savory Mini Pancakes with Salmon
< 30 minutes
4 persons
Medium
BBQ

A delicious appetizer. Allow for 48 hours of curing. This recipe was created by a professional chef and is brought to you by BEEF&STEAK. If desired, you can easily order the products via the links below or the overview at the bottom.
Ingredients
- 4 salmon steaks
- 500 grams brown sugar
- 1 kg coarse sea salt
- 1 teaspoon vanilla sugar
- 1 onion
- ½ bunch dill
- 1 teaspoon red peppercorns
- 700 grams potatoes (floury)
- 5 eggs
- 50 grams flour
- 60 grams butter
- 1 can anchovies (Ortiz)
- 200 grams crème fraîche
- Black pepper
- lime
- chives
Preparation
This is how you prepare this recipe!
- 1. Mix the brown sugar with the sea salt and vanilla sugar, chop the onion (clean) with the dill into a paste, and mix this with the brine.
- 2. Coat the salmon entirely with this mixture and let it cure covered in the refrigerator for 48 hours. Then, remove from the brine, rinse with cold water, and dry thoroughly.
- 3. Finely chop the dill with the red peppercorns and spread this on the salmon, vacuum seal, and let it marinate in the refrigerator for at least one more night.
- 4. Cook the potatoes in their skins on the barbecue over indirect heat until fully cooked, then remove the skins.
- 5. Meanwhile, separate the eggs. Sift the flour and mix it with the mashed potatoes. Melt the butter and mix it into the mixture, then add the egg yolks and mix well.
- 6. Drain the oil from the anchovies and chop them very finely, then mix the anchovies into the potato mixture, seasoning with a bit of pepper.
- 7. Whip the egg whites in a stand mixer until fluffy with a pinch of salt. Gently fold the egg whites into the potato mixture.
- 8. In a poffertjes pan, fry the mini pancakes in some butter until golden brown on both sides and fully cooked inside.
- 9. Whip the crème fraîche until thick and season with a bit of salt, lime juice, and black pepper. Finely chop the chives.
- 10. Cut thin slices of the salmon and roll them up, arranging them on a large platter. Place the mini pancakes in between, then add small quenelles of the whipped crème fraîche with black pepper playfully between the pancakes and salmon.
- 11. Garnish with a few lime wedges and the finely chopped chives.